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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pittsburgh Potatoes Recipe

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This recipe for Pittsburgh Potatoes is from Tokarcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. bag frozen, plain shredded hash browns
1 can potato soup
12 oz. sour cream
2 c. shredded cheddar cheese
6 Tbsp. butter
2 c. cornflakes
Directions:
Directions:
Mix 2 Tbsp. melted butter together with the cornflakes. Mix all remaining ingredients together in a 9x13 dish. Top with the cornflake mixture and salt and pepper. Cook uncovered at 350º until bubbly, about 40 minutes.

 

 

 

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